PREPARATION

1. Heat 2 tablespoons oil in a pan, add 150 grams onions and fry until it turns dark brown in color.

2. Transfer this into a blender and blend well.

3. Then, transfer this into a bowl and keep aside.

4. Take 700 grams chicken legs and make cuts on them. Keep aside.

5. In a mixing bowl, add 120 grams hung yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 2 teaspoons red chili, 1/2 teaspoon black pepper, 1

teaspoon salt, 1 teaspoon garam masala, 1 tablespoon lemon juice, 1 tablespoon vinegar, 10 grams coriander, 2 tablespoons oil and mix all the ingredients well.

6. Now, add 700 grams chicken legs and mix it well.

7. Marinate for 30 - 40 minutes.

8. Place the chicken leg on the baking tray.

9. Brush it with butter.

10. Preheat the oven to 400°F/200°C. Grill for 20 - 25 minutes.

11. Remove it from oven and keep aside.

(For Green Chutney)

1. In a blender, add all the ingredients and blend it into a smooth paste.

2. Garnish the chicken with lemon juice.

3. Serve hot with prepared green chuntey.

Yogurt Chicken Roast

Servings - 2 - 3

INGREDIENTS

Chicken legs - 450 grams

Black pepper - to taste

Salt - to taste

Lemon juice - to taste

Yogurt - 370 grams

Garlic - 1 tablespoon

Coriander - 1 tablespoon

Lemon zest - 1/2 teaspoon

Chilli flakes - 1 teaspoon

Lemon juice - 1 tablespoon

Mixed herbs - 1 teaspoon

Salt - 1/2 teaspoon

Black pepper - 1/2 teaspoon

Olive oil - 1 teaspoon

Olive oil - for brushing